“It tastes like a holiday”: Reader’s favorite spaghetti recipe | Food

Frittata Spaghetti

I was introduced to Frittata Spaghetti in Naples during a school exchange to Pozzuoli. It’s a bit like a Spanish omelet, but with spaghetti instead of potatoes. Use cold leftover spaghetti, and sauce-covered ones are also available. Start by tapping the egg – about one large egg per 80g of spaghetti. Add a little milk, salt, pepper and parmesan cheese to the beaten egg, add spaghetti and stir until completely covered with a slippery egg mix. Then add to a hot oiled frying pan and cook on both sides. Flipping the frittata without breaking it up is probably the hardest bit, but otherwise it’s not a complicated recipe. Elisa, civil servant, Dundee

Clam spaghetti

Spaghetti with clams. Photo: Image provided by the reader

My favorite spaghetti recipe is very simple. Boil the spaghetti in salt water for about 8 minutes. Meanwhile, chop garlic, any herbs you have (but add some before serving), fresh tomatoes and fresh peppers (not too much). Put the garlic in a warm pan with plenty of olive oil so as not to burn it. After a few minutes, stir the Harvey mix well, then add the clams, followed by a little white wine. Cover the pot and let it sit for a few minutes (until the clams open). Then drain the spaghetti, add to the pan and mix well. Add fresh herbs and seasons to taste (remember that clams are naturally salty). Etvoilà! Cyril Haessig, Public Health Worker, Godalming

Agrio Eorio

Peperoncino spaghetti.
Peperoncino spaghetti. Photo: Image provided by the reader

Take high quality olive oil and pour plenty of garlic and pepper over low heat slowly. From time to time, add lemon juice, lemon zest, and flat leaf parsley to add freshness to the dish. Next, stir and season the cooked spaghetti before serving. Simple but very tasty – pasta heaven! I always have unfriendly bread to wipe off the remaining oil. Dublin, Sales Director, Hugh O’Reilly

Marmite pasta

This is a twist on Nigella’s recipe. Cook a handful of spaghetti in a pan of boiling water with salt, drain and leave a tablespoon of water in the pan. Add a large knob of salted butter to the pasta and the rest of the water, then add equal amounts of Parmesan and cheddar cheese, salt and pepper to taste. Stir over low heat and when the cheese and butter have melted, add 2 teaspoons of marmite (or more). Leave a small well in the middle of the spaghetti, mix well and serve. Add salsa with equal amounts of chopped green onions, black olives, chopped tomatoes and capers. Finally, twist the Parmesan cheese and peppercorn well. Matt, St Albans


Spaghetti carbonara
Spaghetti carbonara. Photo: Chris Canton / Getty Images

My favorite spaghetti recipe is a simple carbonara that never fails. I cook enough spaghetti for 2 people, and I prefer it to be al dente. While cooking the pasta in salt water, slowly fry a small packet of 100 g of chopped guanciale or pancetta in a thin shavings of porklad. Grate 80g of pecorino, add 2 whole eggs and 1 yolk to the cheese and season with black pepper. Salted meat and pasta should be salty enough, so no salt is needed. Turn off the heat in both pots, drain the pasta and save about a tablespoon of pasta water. Add spaghetti to the pan, then add the egg mixture and throw quickly. After mixing thoroughly, serve immediately and grate more pecorino cheese on top. Claudio Duarte, Warehouseman, Peterborough

Spaghetti Frutti di Mare

Spaghetti Frutti di Mare
Spaghetti Frutti di Mare. Photo: Image provided by the reader

Spaghetti Frutti di Mare tastes like a holiday. I use big shrimp, clams, mussels and squids. If you have the time, it’s worth adding shells to the tomato base. This can be done by frying the shrimp shells in tomato paste and water for 20 minutes. Otherwise, steam all mussels and clams in a glass of white wine, then drain and store the juice. Fry medium red chili and crushed garlic cloves, then add half a can of passata or a large handful of cherry tomatoes. Bring the pasta to a boil and cook for 6-8 minutes. Add shrimp stock, crustaceans, its juice and spaghetti to the tomatoes, spin the pan until the sauce is low and the spaghetti is al dente, and add water when it begins to dry. Fry squid and shrimp in garlic butter and decorate each plate. London designer and photographer Simon de Lotz

Tuna anchovy spaghetti

When my husband and I bought our first home, we were always looking for “cheap and cheerful” but delicious recipes. This has become our favorite. That was 31 years later. Empty the anchovy can and put it in a pan, oil, and everything else. Then take a can of drained tuna and add it to the pan with crushed garlic cloves. Mix the anchovy a little with the tuna and fry slowly until the mix is ​​dry. Meanwhile, cook spaghetti for two in a large pot of boiling salt water until al dente and drain well. Put the pasta back in the pan and add the tuna mix, a large pinch of butter, chopped flat leaf parsley (optional), and freshly ground black pepper. Serve with fresh basil leaves as a topping. Isobel Bryce, Education Consultant, Cornwall

Spaghetti all’ubriaco

“Drunk spaghetti”. Photo: Adam Hajek / Getty Images / iStockphoto

This recipe of spaghetti all’ubriaco – also known as drunk spaghetti – became my favorite, especially at dinner parties. Cook the spaghetti in water for a few minutes, then drain and replace with red wine. Spaghetti turns into a beautiful deep red color and absorbs a lot of nice flavors. While cooking the pasta, fry the pancetta and garlic in oil and butter and stir the cooked spaghetti. Top with pine nuts and grated Parmesan cheese or pecorino. It is very tasty. Lia Buddle, bakery, transcriber, member of building management team, London

Chilli crab spaghetti

Chilli crab spaghetti.
Chilli crab spaghetti. Photo: Image provided by the reader

I love spaghetti. I was eaten every day. One of my favorite recipes is very simple. It’s a spaghetti mixed with fresh crab, chili, lemon and mint. Cook spaghetti – al dente is best – then drain and stir white crab meat, chopped mint, chopped red pepper and lemon juice. You can also add cream. delicious! Tracy Mearns, Northern Ireland

Basil ricotta spaghetti

Spaghetti with ricotta cheese and basil.
Spaghetti with ricotta cheese and basil. Photo: Nina Philsois / Alamy

Cook the pasta in a pan of salt water. In a separate pan, over low heat, add thinly sliced ​​garlic and pepper flakes to the extra virgin olive oil mass. Cut the vine tomatoes in half and put them in a pan. (Add a vine with tomatoes to add flavor and remove it after a few minutes). When the tomatoes are tender, add a handful of basil leaves and a spoonful of pasta water to thicken the sauce. Add grated Parmesan cheese to taste, then add drained spaghetti. This is best done before becoming al dente. That way, the sauce is finished cooking and more flavor is absorbed. Place a spoonful of ricotta cheese, finely chopped basil, and a small amount of olive oil on top before serving. Sarthak Nayak, Student, India

Spaghetti and meatballs

Spaghetti and meatballs.
Spaghetti and meatballs. Photo: rez-art / Getty Images / iStockphoto

For years I searched for the perfect spaghetti and meatball recipe, and through a lot of trial and error I think I found it. I make my own meatballs by combining 500g of ground beef and 300g of sausage. Stir the bread crumbs in a food processor and soak the bread crumbs in the milk for at least 10 minutes. When soaking, fry the finely chopped onions in a small amount of olive oil and mix the onions, bread crumbs and chopped basil with the meat. Shape into a bowl, cook in the oven, and finish with tomato sauce. Make a simple sauce using onions, garlic, basil, tomato puree, carton of passata, and cans of chopped tomatoes. My secret ingredient is to dissolve a tablespoon of beef gravy granules and beef stock cubes / pots in a small amount of boiling water to make a thick, beef paste. Put this in a sauce and stir it for an instant, deep taste, as if you were cooking for hours. Add a small amount of pasta water and add spaghetti to the saucepan and meatball pan. Serve with a Parmesan cheese or pecorino boat. Sunderland, Creative Director, Johnny Chambers

“It tastes like a holiday”: Reader’s favorite spaghetti recipe | Food

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